Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.
With these cupcakes, I feel like the blog is almost complete.
I hope I didn’t scare you when I said, “complete”. By no means am I giving up my day job and discontinuing this blog. I meant that up until this point, I haven’t put a simple chocolate chip cookie, brownie or cupcake on this blog that I’ve really absolutely fallen in love with – one that I can honestly say is my go-to.
This cupcake though.
We all know that chocolate and peanut butter are like a match made in heaven, right? By far, THE most popular recipe here on the 365 Days of Baking and More blog are my Chocolate Peanut Butter Dream Bars. If you like chocolate and peanut butter, these have your name written ALL. Over. Them.
But now, we have these cupcakes.
SAVE THIS CUPCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
It’s funny how they started because I was just going to make a simple chocolate cupcake with some buttermilk that I had to use up in the fridge. Going through my cookbooks, I found a recipe for Chocolate-Orange Cupcakes in my Williams Sonoma Baking Book that I played with and it morphed into something that tastes so darn delicious, that I myself was even surprised.
My oldest daughter took one bite and before she even swallowed she said, “Mmmhhmpf.” I’ll take that as a big thumbs up.
When I went on Facebook LIVE yesterday to share what I was doing with the cupcakes, I had a lot of people ask what I was using to make the hole in the cupcakes. It’s just my simple OXO Apple Corer.
The handle has a good grip and when inserted into the cupcake, takes out just the right amount to allow for enough filling and the layer of peanut butter filling to cover the top as well. OXO also has a cupcake corer, but it looks like it might be a little wider than the corer I used, so not sure if you’d be able to have the additional layer on top.
If you’re in a hurry to make these cupcakes, you’ll probably be able to find these items or ones like them at your local Walmart, Target or Bed, Bath & Beyond.
To frost the cupcakes, originally I was using the Wilton #21 Open Star tip, but then changed to the Wilton #1M tip because I wasn’t satisfied with the thickness. Remember to purchase the decorating bags and couplers to hold the tips, too!
Note when frosting, depending on your room temperature, it may be necessary to refrigerate the frosting before using it. I was decorating and was not pleased with how the cupcakes looked, so I refrigerated the buttercream for about 15 – 20 minutes before trying it again and was much happier with that result (though my decorating skills could still be improved. 😉 )
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- 1/4 cup strong hot coffee
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 cup milk chocolate chips
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1 cup confectioners' sugar
- 1/4 cup heavy cream added a tablespoon at a time.
- 6 tablespoons solid vegetable shortening
- 6 tablespoons unsalted butter room temperature
- 9 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 3 cups confectioners' sugar
- 4 - 6 tablespoons milk
- Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
- In a measuring cup, mix together the coffee and unsweetened cocoa.
- Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time until well incorporated.
- Mix in the vanilla and coffee.
- Add half of the flour mixture and combine.
- Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
- Add remainder of flour and remaining buttermilk and thoroughly incorporate.
- With a rubber spatula, fold in the milk chocolate chips.
- Spoon into cupcake liners and fill 1/2 to 2/3 full.
- Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
- Allow to cool completely on a wire rack before filling and frosting.
- In mixing bowl, cream together the cream cheese and peanut butter.
- Mix in the confectioners' sugar.
- Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
- Cream the shortening and butter together in the mixing bowl until well combined.
- Add the cocoa powder.
- Mix in the vanilla extract.
- Add half of the confectioners' sugar and combine well.
- Thoroughly mix in remaining confectioner's sugar.
- Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
- If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
- Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
- Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.
If you find that the frosting is too soft, refrigerate for 15 - 20 minutes before using.
If you like these Double Chocolate Peanut Butter Filled Cupcakes then you’ll love…
And make sure you’re following my !! All Things Chocolate AND Peanut Butter!! Board on Pinterest to find more delicious recipes!
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